A pioneering new pizza concept, Forbici, is coming to Manchester next month, bringing with it the finest master bakers hailing from Naples and promising the formula for the world’s most powerful pizza dough.
Rooted in authentic Neapolitan tradition and elevated for the modern world, Forbici will bring a new wave of pizza to Cross Street, along with the firm belief that pizza should be better.
Born in the heart of Naples, a city that has been perfecting the art of pizza for centuries, precision is everything at Forbici, including its world-class biga dough on the edge of fermentation. The dough will be handmade fresh daily, crafted from the finest flour sourced from Molini Pizzuti and proofed for 12 hours to ensure a delicate airy crust with high-walls - the perfect base for Forbici’s pizza toppings and available only while it lasts.
Forbici is about authenticity from start to finish and ensuring its signature crust is baked to perfection. Staying true to its name, meaning scissors in Italian, Forbici will serve pizza the Neapolitan way: always quartered, always with scissors, always protecting that signature, delicate and airy crust. It’s ‘four ways always’ and each table comes equipped with a pair so guests can cut into quarters, fold and enjoy.
To top off its world-class pizza base, Forbici brings tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes and Fior di Latte Mozzerella from Vico Equese, a small coastal town where tradition runs deep. To bake it all to perfection will be the Acunto Forni pizza oven, direct from Sorrento.
Forbici isn’t just about honouring tradition, but also about celebrating Manchester. The menu blends classic ‘born in Naples’ flavours with its ‘rising in Manchester’ local influences, reflecting the city’s spirit whilst bringing in the authentic Neapolitan classics we know and love.
To wash it all down, Forbici is bringing another taste of Italy into restaurant with craft beer brand Amarcord. With roots as one of Italy’s first independent breweries, Amarcord is pioneering a new wave of Italian beer, perfectly in sync with Forbici’s approach to a new wave of pizza.
Andrew Garton, CEO of Forbici, had this to say: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza. We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.
"We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough. Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”